Directions:
- Mix squash, onion, and sweet pepper in a big bowl.
- Mix with salt. Cover and refrigerate for 1 hour. Drain.
- Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
- Add squash mixture. Return to boiling; remove from heat.
- Spoon mixture into 2 clean pint jars. I just use tupperware.
- Cool 30 minutes.
- Cover and refrigerate at least 24 hours before serving.
- Store in refrigerator up to 1 month or freeze forever :).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.41 Kcal (504 kJ) | ||
| Calories from fat | 1.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 1171.35mg | 49% | |
| Potassium | 591.04mg | 13% | |
| Total Carbs | 25.92g | 9% | |
| Sugars | 20.9g | 84% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 3.8g | 8% | |
| Vitamin C | 61mg | 102% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.7mg | 54% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 57.4 Kcal (240 kJ) | ||
| Calories from fat | 0.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 558.43mg | 49% | |
| Potassium | 281.77mg | 13% | |
| Total Carbs | 12.36g | 9% | |
| Sugars | 9.96g | 84% | |
| Dietary Fiber | 0.84g | 7% | |
| Protein | 1.81g | 8% | |
| Vitamin C | 29.1mg | 102% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 4.6mg | 54% | |
| Calcium | 17.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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